Herb-Roasted Chicken and Crispy Chickpea Bowl with Lemon-Garlic Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken and Crispy Chickpea Bowl with Lemon-Garlic Vinaigrette

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Crispy Chickpea Bowl with Lemon-Garlic Vinaigrette

Savor a wholesome bowl featuring tender herb-roasted chicken paired with crunchy, roasted chickpeas over a bed of fresh mixed greens and cherry tomatoes, all dressed in a zesty lemon-garlic vinaigrette. This dish delivers a satisfying blend of flavors and textures, perfect for a balanced meal any time of day.

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NUTRITION

426kcal
Protein
44.1g
Fat
13.2g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Chickpeas

1 cup Mixed Greens

1/2 cup Cherry Tomatoes

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 tbsp Fresh Herbs (Rosemary/Thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, toss the chicken breast (cut into bite-size pieces if preferred) with 1 tablespoon of chopped fresh herbs, a pinch of salt, and pepper.

  • 3

    Place the chicken on a baking sheet lined with parchment paper and roast in the oven for 18-20 minutes until cooked through and lightly golden.

  • 4

    Meanwhile, drain and rinse chickpeas and pat them dry. Toss them with a drizzle of olive oil, a pinch of salt, pepper, and a sprinkle of the remaining herbs. Spread on a separate baking sheet and roast for about 20 minutes until crispy, stirring halfway.

  • 5

    In a small bowl, combine lemon juice, minced garlic, and the remaining olive oil to make the vinaigrette.

  • 6

    Assemble the bowl by placing mixed greens and cherry tomatoes as the base, then top with the roasted chicken and crispy chickpeas.

  • 7

    Drizzle the lemon-garlic vinaigrette over the bowl, toss gently, and serve immediately.

Herb-Roasted Chicken and Crispy Chickpea Bowl with Lemon-Garlic Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken and Crispy Chickpea Bowl with Lemon-Garlic Vinaigrette

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Crispy Chickpea Bowl with Lemon-Garlic Vinaigrette

Savor a wholesome bowl featuring tender herb-roasted chicken paired with crunchy, roasted chickpeas over a bed of fresh mixed greens and cherry tomatoes, all dressed in a zesty lemon-garlic vinaigrette. This dish delivers a satisfying blend of flavors and textures, perfect for a balanced meal any time of day.

NUTRITION

426kcal
Protein
44.1g
Fat
13.2g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Chickpeas

1 cup Mixed Greens

1/2 cup Cherry Tomatoes

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 tbsp Fresh Herbs (Rosemary/Thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, toss the chicken breast (cut into bite-size pieces if preferred) with 1 tablespoon of chopped fresh herbs, a pinch of salt, and pepper.

  • 3

    Place the chicken on a baking sheet lined with parchment paper and roast in the oven for 18-20 minutes until cooked through and lightly golden.

  • 4

    Meanwhile, drain and rinse chickpeas and pat them dry. Toss them with a drizzle of olive oil, a pinch of salt, pepper, and a sprinkle of the remaining herbs. Spread on a separate baking sheet and roast for about 20 minutes until crispy, stirring halfway.

  • 5

    In a small bowl, combine lemon juice, minced garlic, and the remaining olive oil to make the vinaigrette.

  • 6

    Assemble the bowl by placing mixed greens and cherry tomatoes as the base, then top with the roasted chicken and crispy chickpeas.

  • 7

    Drizzle the lemon-garlic vinaigrette over the bowl, toss gently, and serve immediately.